Ingredients:

  • 2 tbsp (28g) unsalted butter
  • 1 medium (150g) yellow onion, diced
  • 3 medium (120g) carrots, sliced into rounds
  • 2 stalks (60g) celery, sliced
  • 3 cloves (9g) garlic, minced
  • 8 cups (1.9L) low-sodium chicken broth
  • 3 cups (450g) shredded rotisserie chicken (skin removed)
  • 1 tsp (2g) dried thyme
  • 1 tsp (2g) dried oregano
  • 1 bay leaf
  • 1 tbsp (15ml) fresh lemon juice
  • salt to taste
  • black pepper to taste
  • 1/4 cup (15g) fresh parsley, chopped

Instructions:

  1. Melt the butter over medium heat in a large Dutch oven or stockpot.
  2. Add the diced onion, carrots, and celery. Sauté for 5–7 minutes until the onions are translucent and the carrots begin to soften.
  3. Stir in the minced garlic, thyme, and oregano. Cook for 60 seconds until fragrant.
  4. Pour in the chicken broth and add the bay leaf.
  5. Increase heat to medium-high and bring the liquid to a gentle boil.
  6. Reduce heat to low and simmer for 10 minutes, or until the vegetables are tender.
  7. Stir in the shredded rotisserie chicken and let it heat through for 2–3 minutes.
  8. Remove the bay leaf.
  9. Stir in the fresh lemon juice and season with salt and pepper.
  10. Garnish with fresh parsley before serving.